Desserts
Paula Deen’s strawberry cake recipe delivers the perfect balance of buttery vanilla layers and bursting fresh berries—just like her legendary Southern desserts. The secret lies in a moist, tender cake base infused with strawberry puree, topped with a velvety cream cheese frosting that ties everything together.
I’ve baked this recipe countless times for family gatherings, and it never fails to impress, whether served at brunch or as a celebratory centerpiece.
This cake is designed for home bakers who want restaurant-quality results without shortcuts. The recipe includes a two-step strawberry prep—fresh berries for texture and puree for moisture—ensuring every slice is packed with flavor while staying light and airy.
Paula Deen’s signature touch is the buttery richness, achieved through precise measurements and gentle folding, which prevents a dense or soggy texture. The frosting, a creamy blend of cream cheese and powdered sugar, adds a tangy contrast that cuts through the sweetness.
By the time you pull this cake from the oven, you’ll have three luscious layers separated by strawberry jam, all enrobed in that signature Paula Deen frosting. The berries peek through the crumb, offering bursts of freshness with every bite, while the buttery crust holds its shape beautifully.
It’s the kind of dessert that makes guests ask for seconds—and the recipe itself is straightforward enough for even beginner bakers to master.
For those who love customization, you can adjust the sweetness by reducing sugar slightly or adding a splash of vanilla extract to the frosting. The cake keeps well for up to three days, making it ideal for meal prep or special occasions.
Ready to bake a cake that tastes like a Southern classic? Let’s get started.
Ingredients for paula deen strawberry cake
Twelve ingredients, three layers, and a Southern classic that tastes like love.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smoothness |
| Strawberries 🍓 | 2 lbs | Fresh, hulled, plus extra for topping |
| Unsalted Butter 🧈 | 1 ½ cups | Room temperature, full-fat |
| Large Eggs 🥚 | 4 whole | Room temperature for even baking |
| Vanilla Extract 🌿 | 2 tsp | Pure, not imitation |
| Baking Powder 🍞 | 2 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Strawberry Jam 🍓 | 1 ½ cups | Seedless, for filling layers |
| Cream Cheese 🧀 | 16 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 4 cups | Sifted for smooth frosting |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for stiff peaks |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
Strawberries are the star here—pick the ripest, juiciest ones you can find. Local farmers markets usually have the best, but any store with bright red, firm berries works. Don't skimp on the butter either—full-fat, room temperature is non-negotiable for that Paula Deen richness. The flour? King Arthur or Gold Medal brands are my go-to for tender cakes. And if you're using superfine sugar, it dissolves better, but regular granulated works in a pinch (just pulse it in a food processor first).
No fresh strawberries? Frozen works too—thaw and drain them well. Running low on cream cheese? Neufchatel is a good substitute. The jam can be homemade or store-bought, but Mott's or Smucker's are reliable. Need to adjust sweetness? Reduce the sugar by 2 tbsp if your berries are extra ripe. The frosting is where the magic happens—whip the cream to stiff peaks before folding in the powdered sugar, or it'll be too soft. And trust me, room temperature cream cheese mixes so much better than cold.
This cake keeps beautifully for 3 days in the fridge, wrapped tightly. For longer storage, freeze the unfrosted layers for up to 3 months. The frosting? Make it a day ahead—it tastes even better after the flavors meld. And if you're prepping for a party, assemble the cake 2 hours before serving so the layers set properly. Leftovers? They reheat well in the microwave for 10 seconds—just cover with a damp paper towel to keep it moist.
Why You'll Love This Recipe
- No-Fuss Layers: I swear by this recipe—no piping bags, no fuss. You just fold those fresh strawberries into the batter, and the buttercream swirls right on top. My kids think it’s magic when the cake comes out looking like a bakery made it.
- Summer in a Slice: That first bite? Pure sunshine. The strawberries aren’t just mixed in—they’re folded right into the crumb, so every forkful has that bright, juicy burst. Honestly, it’s the kind of cake that makes you want to eat it straight from the bowl.
- Weekend or Weeknight: Make it for a brunch spread or sneak it into your lunchbox. The rich buttercream balances the strawberries perfectly, so it’s fancy enough for company but simple enough to bake when you’re wearing pajamas.
- Leftovers? Best Part: This cake actually improves the next day. The strawberries soften just enough to get even sweeter, and the buttercream stays luscious. I’ll be real—half the time, I bake two just to have seconds.
Step-by-step instructions for Paula Deen's strawberry cake
Let's bake this Southern classic with layers of vanilla cake and jam-filled goodness.
Prepare the Cake Batter
Preheat your oven to 350°F and grease three 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, cream together the 1.5 cups unsalted butter and 2.5 cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes. This step is crucial—it incorporates air that makes the cake tender and moist.
Add the 4 whole large eggs, one at a time, mixing well after each addition. Stir in the 2 teaspoons vanilla extract, then sift in the 3 cups all-purpose flour, 2 teaspoons baking powder, and 0.5 teaspoon salt. Mix on low speed just until combined—overmixing develops gluten, which can make the cake tough. The batter should be smooth and slightly thick.
Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown on top and spring back when gently pressed. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes cool, hull and chop 1 pound of the 2 lbs strawberries into small pieces. Stir them into the 1.5 cups strawberry jam in a small saucepan and simmer over low heat for 5 minutes to create a smooth filling. Set aside to cool completely before assembling the cake.
Assemble the Cake Layers
Once the cakes are completely cool, level the tops if needed with a serrated knife. Place the first cake layer on a cake stand or plate. Spread a generous layer of the strawberry jam mixture evenly over the top, leaving a ½-inch border uncovered. Repeat with the second and third layers, creating a sandwich with jam between each.
For the topping, beat the 16 oz cream cheese with an electric mixer until smooth. Gradually add the 4 cups powdered sugar, mixing until light and fluffy. In a separate bowl, whip the 1 cup heavy whipping cream to stiff peaks, then gently fold it into the cream cheese mixture along with the 1 tablespoon lemon juice. This adds brightness to balance the sweetness.
Frost and Decorate
Spread the cream cheese frosting evenly over the top and sides of the cake, using a spatula to create smooth, clean edges. For extra flair, pipe additional frosting around the base of the cake for a polished finish. Top with the remaining 1 pound chopped strawberries, pressing them gently into the frosting so they stick. For a more elegant look, arrange a few whole strawberries on top.
Let the cake chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the frosting to set. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect Southern treat.
Pro Tips For Making Paula Deen Strawberry Cake
- Melt Butter Slowly: Don’t just dump cold butter into the sugar—Paula Deen’s recipe relies on that creamy, emulsified texture. Warm the butter in the microwave for 15 seconds first, then mix it into the sugar by hand (not the mixer) for 2-3 minutes until it’s pale and fluffy. I learned this the hard way when my cake turned out dense because I rushed the butter.
- Toss Strawberries Dry: Skip the syrup—wet strawberries sink and make the cake soggy. Pat them very dry with paper towels, then toss them in 1 tablespoon of flour before folding into the batter. This keeps them from bleeding juice and ensures they stay bright and intact. (Yes, even if you’re impatient like me, resist the urge to skip this.)
- Check Doneness Early: This cake’s magic is in its springiness, not browning. Insert a toothpick at 30-35 minutes—it should come out clean but with a few moist crumbs. If you wait for the edges to pull away, you’ll overbake it and turn the strawberries into mush. (Your future self will thank you.)
- Upgrade with Vanilla: Paula’s recipe calls for vanilla extract, but I double it to 2 teaspoons—it makes the strawberry flavor pop without overpowering. If you’re short on time, use vanilla bean paste (the seeds add depth) or scrape the pod itself for a richer taste. (Does it look weird? Yes. Does it work? Every single time.)
Pro cooking tips for great paula deen strawberry cake
Butter Temperature Matters
The butter in this recipe must be room temperature—not melted, not cold, but soft enough to press gently with your finger. I recommend taking it out of the fridge 1-2 hours before baking.
Cold butter creates dense layers, while melted butter can make the cake greasy. For extra insurance, I use Land O’Lakes unsalted butter because it’s consistently reliable. 🧈
Strawberry Prep Secrets
Don’t skip simmering the strawberries with the jam—this creates a smooth, cohesive filling that won’t leak through the cake layers. Use seedless jam like Smucker’s Strawberry Preserves for the best texture.
If your strawberries are very juicy, strain the mixture through a fine-mesh sieve to remove excess liquid. This prevents a soggy middle. 🍓
Baking Time Precision
Bake the cakes until a toothpick comes out clean, but don’t overbake—25-30 minutes is ideal. Overbaking dries out the layers, making them crumbly. I set a timer and check at 22 minutes to avoid surprises.
Let the cakes cool completely in the pans for 10 minutes before transferring to a rack. This prevents them from cracking as they cool. ⏱️
Frosting Consistency Tips
The frosting should be thick but spreadable—like soft butter. If it’s too runny, chill it for 15 minutes before using. For extra stability, I add 1 teaspoon cornstarch to the powdered sugar before mixing.
Whip the heavy cream to stiff peaks (not soft) to avoid a soupy frosting. The lemon juice brightens the flavor, so don’t skip it! 🍋
Layering Like a Pro
Use a serrated knife to level the cake layers if needed—this ensures even frosting distribution. Spread the jam filling ¼ inch thick and leave a ½-inch border uncovered to prevent sogginess.
I like to use a bench scraper for clean edges when frosting. Press the strawberries into the top gently so they stay put. 🎂
Chilling for Perfection
Never serve this cake straight from the fridge—let it sit at room temperature for 10 minutes before slicing. This prevents the frosting from melting too quickly. For best results, chill the assembled cake for 2-3 hours before serving.
The flavors meld beautifully during this time, and the frosting sets into a silky finish. 💫
Nutrition facts
Frequently asked questions
Why does Paula Deen's strawberry cake use jam and fresh berries?
The jam creates a smooth, cohesive filling that binds the layers without making them soggy, while fresh berries add vibrant texture and natural sweetness. The jam simmered with strawberries ensures every bite has that signature Paula Deen flavor, while the whole berries on top provide a fresh, juicy contrast to the rich frosting.
Can I make this cake without cream cheese frosting?
Swap the cream cheese frosting for a simple vanilla buttercream by mixing 1 cup softened butter, 3 cups powdered sugar, and 1 tsp vanilla extract. For a tangy twist, add 1 tbsp lemon juice like in the original recipe. The cake will still taste delicious—just slightly less rich.
How do I fix a cake that's too dry or crumbly?
Dry cake usually means overbaking or under-mixing. For next time, bake until a toothpick comes out with moist crumbs (not clean), and mix just until combined. If it’s already baked, try reviving it by brushing layers with simple syrup (equal parts sugar + water, heated) before frosting. A thin layer of jam between layers can also add moisture.
Can I substitute strawberry jam with another fruit filling?
Yes, but choose a jam with similar thickness and sweetness. Raspberry or apricot preserves work well, but avoid runny fillings like peach or pineapple—they can make the cake soggy. For a Paula Deen twist, try a blackberry-balsamic reduction (simmer blackberries with balsamic vinegar and sugar) for a sophisticated flavor.
How far ahead can I make this cake?
Assemble the cake layers (without frosting) up to 2 days ahead and refrigerate. Frost it 4-6 hours before serving to prevent melting. The unfrosted layers can be frozen for 3 months—thaw overnight in the fridge. The frosting is best made fresh, but you can prepare it 1 day ahead and store it chilled.